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June 3

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Read about how Frost Beer is made in Food For Thought!

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Garin and Christina Frost of Frost Beer Works

Frontpage Slideshow | Copyright © 2006-2010 JoomlaWorks, a business unit of Nuevvo Webware Ltd.
Recipe: Vegan Chocolate Cupcakes & Chocolate Glaze PDF Print E-mail

I have included one easy yummy recipe below and you can use any alternative to cow’s milk you choose.
VEGAN CHOCOLATE CUPCAKES
(very light and delicious)
    1 cup almond or other non-dairy beverage
    1 tsp. apple cider vinegar
    1/2 cup sugar or honey
    1/3 cup canola or sunflower oil
    1 tsp. vanilla extract
    1/2 tsp. almond extract
    1 cup whole wheat pastry flour or
    white flour or a combination
    1/3 cup cocoa
    3/4 tsp. baking soda
    1/2 tsp. baking powder
    Dash of salt

Preheat oven to 350 degrees. Oil muffin pans well or use liners. Whisk well non-dairy milk together with vinegar and set aside for a few minutes. Add sugar or honey, extracts, and oil, and beat well. Sift together flour, cocoa powder, baking soda, salt, and baking powder. Mix liquid and solid ingredients together gently until well combined. Spoon 3/4 full into muffin cups and bake for about 20 minutes or until toothpick inserted comes out clean.  Cool on rack. Frost with cocoa glaze below!
Yield: 1 dozen cupcakes.  
CHOCOLATE GLAZE
Heat 1/4 cup honey with 1/2 cup cocoa (less honey can be used depending on your taste). Mix 1-2 Tbsp. arrowroot or kudzu root starch (found in Asian food section) with a couple Tbsp. of water until smooth and add to cocoa mixture. Continue to cook until thickened. If it is not thickening, add more arrowroot or kudzu. Cool slightly then spread on cupcakes. Garnish with fresh sliced strawberries.